Shiyaki chicken leg rice

My mother flew to Qingdao on Saturday, and my husband was on a business trip to Fuzhou.

Only Meimei and I were left in the lively home, and the empty house suddenly became so quiet that it was difficult for me to adapt to.

In fact, my mother went to Qingdao to stay for a short time, but she still had too much reluctance. I was used to my mother being around every day. Looking at her busy figure and listening to her nagging, I felt particularly warm in my heart. Even Meimei's spoken words these days have become "I miss grandma, why hasn't she come back yet?"

Cooking became a headache when I was young. If I cooked too much, I would waste it, but I would feel sorry for my daughter. A simple meal would be very suitable. It was simple, fast and delicious. All the meat and meat would be ready in 30 minutes.

This Tariyaki chicken leg rice is super delicious. While eating, Meimei said that she didn't have to wash her plate today, she could lick it cleanly.

Recipe Recommendations

chicken legs appropriate amount
broccoli appropriate amount
carrots appropriate amount
spiced powder appropriate amount
salt appropriate amount
soy sauce appropriate amount
honey appropriate amount
cooking wine appropriate amount

salty and fresh
fried
half an hour
ordinary

Steps for Shiyaki chicken leg rice

Wash the chicken legs and control the moisture to dry.

Remove the bones with a knife and beat the chicken several times with the back of the knife.

Use a fork to fork evenly on the chicken skin to prevent skin shrinkage.

Put the processed chicken legs into a bowl and add cooking wine, salt, and five-spice powder to marinate.

Add 2 tablespoons of cooking wine, 1 tablespoon of honey, and 2 tablespoons of light soy sauce into a bowl and mix well to mix well with the Hiyaki sauce.

Pour a little oil into a frying pan, heat the oil, add the pickled chicken legs, with the skin side down.

Fry on low heat, and press on the chicken with a shovel from time to time. When the skin is fried until golden brown, turn and fry.

Pan-fry both sides until golden brown, then add the Teryaki sauce.

Gather the juice over low heat, stirring constantly in the middle.

It is best not to collect all the juice. Leave a little and pour it on the rice to taste better. Remove the cooked meat, cool it slightly, and cut it into four evenly divided pieces.

Wash broccoli and carrots, cut into small pieces, place them in boiling water with salt and a little cooking oil, blanch them, remove and control to dry, add salt and sesame oil, stir well. Put the rice on the plate, place the chopped chicken leg meat, pour a little gravy on it, and add the mixed vegetables.